Low FODMAP Swiss "Spitzbuben" aka Linzer Cookies
Servings: 12 servings
"Spitzbuben", also called Linzer cookie, is an absolutely delicious Christmas cookie that is traditional to all the german-speaking European countries. It's the most perfect bite of Christmas spirit and that's something nobody should miss out on. So here comes the low FODMAP, gluten-free and low fructose version of this fantastic Christmas treat.
- 150 g butter softened - use lactose-free if needed
- 100 g powdered sugar - low-fructose: fine-grained glucose syrup
- 1 seeds of one vanilla pod - or 2-3 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1 egg yolk
- 150 g brown rice flour
- 60 g potato starch
- 20 g white rice flour
- 20 g tapioca flour
- 1 tsp xanthan gum
- 100 g raspberry jam
In a deep bowl beat the butter and powdered sugar until the mixture becomes light and fluffy. Scrape down the bowl as needed so that all the sugar and butter combine really well.
Add the egg, egg yolk, salt and vanilla and beat until combined.
Measure out the brown rice flour, potato starch, white rice flour, tapioca flour, xanthan gum and salt into a separate bowl. Use a whisk to combine the flours. Make sure the flours are thoroughly mixed as failure to do so impacts the texture of the finished dough.
Combine the flour mixture with the butter/egg mixture until just combined. Don't use an electric whisk to do so but gently fold the flour into the wet ingredients with a spoon or spatula. Don't overdo the mixing and don't knead the dough.
Prepare two about 26 cm long piece of cling film, overlapping them slightly on the long side and spoon the dough onto the middle of it. Flatten it out a little into a rectangular shape, pack it tightly into the cling film and refrigerate for at least 1 hour.
Preheat the oven to 160°C / 320°F and line a baking sheet with parchment paper. Remove the dough from the refrigerator and let it soften for 5 to 10 minutes until it feels soft enough to roll. It should still feel cold, but shouldn't feel rock-hard. Lightly flour a surface with brown rice flour and gently roll out half of the dough until it's about 4 mm thick. Use your preferred cookie cutter to cut out the cookies. Transfer them to the parchment-lined baking sheet. Gather the scrap dough, roll and repeat until all the dough is used up. If at any time during this process the dough becomes sticky or hard to work with, simply wrap it up into the cling film and refrigerate for about 20 minutes until it's firm. Once you've transferred all the cookies to one or more baking sheets, use your smallest cookie cutter or the end of a round piping tip to make a peekaboo cutout in the center of half of the cookies.
Bake the cookies for about 12-15 minutes in the middle of the oven. Keep an eye on them for the last few minutes and remove them as soon as the edges begin to turn brown. Let them cool for 5 minutes on the baking sheet and then carefully transfer them to a rack to cool completely.
Place the cookies with the holes in them on a parchment paper and sift powdered sugar over the top. Turn the remaining cookies flat side up and spoon about ½ teaspoon of jam into the center, spread it slightly and top with the sugar-dusted cookies.
Calories: 150kcal | Carbohydrates: 32g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 36mg | Potassium: 115mg | Fiber: 1g | Sugar: 13g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg